lightly deep-fried; deep-fried and served in broth
Refers to food, especially tofu, that is lightly coated and deep-fried, then often served in a dashi-based broth. Commonly seen in the dish 揚げ出し豆腐.
See also: 揚げ出し豆腐
I think I'll make agedashi tofu tonight.
The agedashi at this restaurant has a thin coating and is delicious.
lightly deep-fried tofu in broth
Standard kanji spelling for this cooking term.
Simplified variant; less common but still seen.
Compound of 揚げ (age, 'deep-frying') + 出し (dashi, 'broth'), referring to food that is deep-fried and then served in a dashi-based broth.